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A study was conducted for the purpose of grasping the influence of food characteristics on electromyographic (EMG) patterns during mastication. Cheese, kamaboko, takuan, senbei, surume and gumi were used as test food. Vertical jaw movement and EMG activities were recorded simultaneously from 10 healthy adults. EMG signal was divided according to the period of the maximum opening position of vertical jaw movement.EMG profile for chewing stroke was accomplished by normalizing each period to 100% from the beginning of mastication to swallowing. The relationship between the texture of test materials and the EMG profiles was evaluated.The obtained results were as follows:1. The EMG profile of each test material showed various patterns. The degree of variability in the masseter was larger than that in the temporal and digastric muscles.2. Owing to the delay of the onset of EMG activity, the duration of activity in the temporal and masseter muscle was shortened as mastication progressed.3. Cheese showed the largest difference between the beginning of mastication and just before swallowing in the EMG profile of the temporal and masseter muscles. Surume showed least change in the EMG profile.

Effect of Food Texture on EMG Profiles Detected from Masticatory Muscle.